Join! 12 weeks for $1

Milk Street Community
Milk Street Bowtie Roasted Butternut Squash with Tahini and Za’atar

Roasted Butternut Squash with Tahini and Za’atar

4-6 Servings

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

Milk Street Facebook Community member Jason Lewis, of Philadelphia, roasts butternut squash and red onion, then finishes them with a tahini-lemon-garlic sauce and a dusting of za’atar, the Middle Eastern herb, spice and seed blend. Before roasting, we toss the squash and onion with olive oil and honey to encourage browning. After sprinkling on the za’atar, we scatter on chopped parsley or basil chiffonade for color and fresh, herbal notes.

4-6

Servings

Tip

Don’t worry if the pieces of squash are in different shapes; this is unavoidable. But when cutting the squash quarters crosswise, be sure they’re no thicker than ¾ inch and that the chunks don’t measure larger than 1½ inches in any dimension or they’ll take too long to roast.

40 minutes

2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 tablespoon honey
Kosher salt and ground black pepper
2 pound butternut squash, peeled, quartered lengthwise, seeded and cut crosswise ¾-inch thick
1 medium red onion, root end intact, cut into 1-inch wedges
2 tablespoons tahini
4 teaspoons lemon juice
1 medium garlic clove, finely grated
1 teaspoon za’atar
¼ cup lightly packed fresh flat-leaf parsley, roughly chopped, or lightly packed fresh basil, cut into thin ribbons
Ingredients
  • 2

    tablespoons plus 1 teaspoon extra-virgin olive oil

  • 1

    tablespoon honey

  • Kosher salt and ground black pepper

  • 2

    pound butternut squash, peeled, quartered lengthwise, seeded and cut crosswise ¾-inch thick

  • 1

    medium red onion, root end intact, cut into 1-inch wedges

  • 2

    tablespoons tahini

  • 4

    teaspoons lemon juice

  • 1

    medium garlic clove, finely grated

  • 1

    teaspoon za’atar

  • ¼

    cup lightly packed fresh flat-leaf parsley, roughly chopped, or lightly packed fresh basil, cut into thin ribbons

Directions

Roasted Butternut Squash with Tahini and Za’atar

Shop the Milk Street Store
More
Reviews
Diana L.

Are you supposed to cut onions? We could not eat them. It was just strange to have such a large pieces of onions. I think I am going to chop them up next time after they have roasted. They were sweet so I think it would be a great addition to the salad. The dish overall was pretty good.

Lynn C.

Hi Diana -

The onions are cut into 1-inch wedges.

Best,
The Milk Street Team

flavia Z.

This is identical to a Christmas dish Yotam Ottolenghi published a few years ago, only he adds a few pine nuts. Shouldn't he get some credit?